This property of compounds is utilized in a form of chromatography developed by Shaltiel. That technique uses sepharose beads and "salting out." Examples of amino acids with this distinction include leucine, valine, and phenylalanine. This property is caused entropic driven interactions. Structures in the center of a micelle have this distinction. Substances described by this are usually non-polar such as hydrocarbons. For 10 points, name this property of not interacting with water to the point of seemingly being repelled by it.
This property of compounds is utilized in a form of chromatography developed by Shaltiel. That technique uses sepharose beads and "salting out." Examples of amino acids with this distinction include leucine, valine, and phenylalanine. This property is caused entropic driven interactions. Structures in the center of a micelle have this distinction. Substances described by this are usually non-polar such as hydrocarbons. For 10 points, name this property of not interacting with water to the point of seemingly being repelled by it.
This property of compounds is utilized in a form of chromatography developed by Shaltiel.
{hydrophobic}